Beef Barley Soup

 A cross between a soup and a stew, Rachel Ray might call this a “stoup”.

1 lb. stew beef
1 can (28 oz) crushed tomatoes in puree
2 onions, chopped
1 lb. carrots, chopped
4 celery stalks (with tops), chopped
½ cup barley

In a large pot, heat 1 tbsp oil over medium heat.  Brown stew beef and onions.  Transfer browned beef and onions to plate. Scrape bottom of pot to loosen any bits and discard with any juices.

Return beef and onions to pot and fill about half way with water.  Add crushed tomatoes, carrots and celery. Bring to a boil; then reduce heat and simmer about 1 hour.

Add barley; continue cooking another hour.